Show WHAT W AT to EAT and A C houston goudiss gives some timely hints on how to keep up fuel value of winter diet discusses new methods for quick baking dy by C HOUSTON GOUDISS weather calls for energizing breakfasts M MIDWINTER to get the day off to a good start energizing midday meals to help keep children and adults functioning efficiently energizing but easily digested evening meals to satisfy bodily requirements without over taxing the digestive system in addition to the need for supplying meals that are adequate as to energy values and other nutritional bequir requirements cements the th e homemaker has two other important factors to consider she must satisfy the appetites of various members of her family and she must keep within her food budget Broad stuffs tho staff of life ono one of her greatest aids Is read bread in various forms Bread breadstuff stuffs s or other foods made from grain are undoubtedly the largest single item in the dietary of the majority of people throughout the world they appear in some form at almost every meal and they are arc also highly sa satisfactory as a be tween meal lunch for rapidly growing school children breadstuffs Bread stuffs ore are notable for their energy values and for their easo caso of digestion they contain some protein and minerals and under some circumstances they may also carry other significant food values bread and rolls combine well with milk cheese butter and meat they make good eating and give a comfortable feeling of satisfaction is afterwards such simple combinations as bread and cheese 0 01 rolls and milk are high highly ay effective in satisfying hunger A and nd they go a long way toward meeting nutritional requirements A notable food team nutritionists have a high regard for the combination of bread and milk breadstuffs Bread stuffs are generally regarded as a most economical source of energy and protein in the diet milk is our most nearly perfect food and the proteins of milk supplement those found in the grains of which bread and rolls are made children especially should con sumo some form of bread toast or well baked rolls at every meal these easily digested foods supply the fuel values that most active youngsters require in abundance rolls and bread with a well baked crust have the additional advantage of encouraging thorough mastication ti during adolescence the energy re requirements quIre ments are especially high boys sometimes eat more than their fathers and it is desirable that the extra calories be provided in the form of such easily digested and wholesome foods as bread stuffs this is also an advantage to the homemaker from the point of view of economy as breadstuffs bread stuffs rank as abone one of our most reasonably priced foods adolescent girls on the other hand frequently develop finicky appetites and strange food habits they may wish to go to school without break fast a practice which must be discouraged as it may lead to un ion from wit which fell nerves may mn y develop adolescents like variety one way to help growing girls giris to bo be energetic is to encourage them to cat some form of broad bread int at every meal this will wIIl help to keep up the fuel value of the diet at very little expense mothers must however guard against loss of interest in broad bread stuffs by various members of their families as a result of monotony luckily thero there is no reason why this should occur in any home for it is possible to provide broad bread stuffs in such a variety that the ame kind need not bo be served twice in succession wathla withla the space of one or two weeks you can add variety to the diet by preparing bread from graham whole wheat or ryo rye flour rolls can be made from plain or sweet dough some of the moro mora popular are parker house rolls sandwich rolls finger rolls cinnamon buns butterscotch rolls and pecan rolls A now new leavening agent some homemakers may feel that it is too costly to purchase such fancy breads outside the home and they may feel that they cannot spare the time required for home baking such arguments might have been valid in the past but not any morel recently a new kind of yeast has been developed which makes it possible to prepare a variety of hot breads at home more quickly than ever before thus home baking follows the trend of the times s and becomes quick baking one reason why modern homemakers have been reluctant to make broad bread and rolls tit at home I 1 believe has been the difficulty of obtaining a leavening agent that was both quick acting and possessed good keeping qualities yeast is the most satisfactory leavening agent for bread and rolls heretofore only two types had been available fresh or compressed yeast and dried yeast both of these products ar are e composed of yeast plants combined with cereal fresh yeast has a higher moisture content however and because of this spoils rapidly hence it must be purchased fresh fres h kept well refrigerated and used within a few days dry yeast keeps several weeks at room temperature pera ture and lins has therefore been regarded as more practical its great disadvantage has been that it acts less quickly owing to the fact that some of the yeast plants are destroyed during the drying hoeps and Is quick acting ahng but nowadays homemakers can buy a new kind of yeast A new fast pure yc yeast tha con speedy keeping action qualities of 0 dmm this product Is a dry comes in tile the form of asi 8 ules it softens prompt ter ond and is then ready moreover it keeps ii ii and activity for s several c geralt that it can bo be kept on h U 21 times homemakers can ba bijil ever it Is convenient if delicious bread and rol bolln make such wholesome ia eions as pruno prune bread 0 j 1 hoalt ath whito white and whole t tu I 1 with seeded uncooked T refrigerator rolls coffeld cofler raisin bread doughnuts andrii cakes it cannot bo be denied jd I 1 Is one of the oldest foode man but just to to prove w our most basic foods ani met proved along comes vaa yeast to provide b ing that la is moro more r over ever before perhaps P ilni makers till nil b over tile the c d i |